Artichoke Beef Stew (Crock-Pot)
1/3 cup flour
1 tsp salt
1/2 tsp pepper
2-1/2 lbs lean beef stew meat, cut into 1-in cubes
3 Tbsp vegetable oil
1 can condensed beef consommé, undiluted
2 medium onions, halved and sliced
1 cup red wine or beef broth
1 garlic clove, minced
1/2 tsp dill weed
2 jars (6-1/2 oz each) marinated artichoke hearts. drained and chopped
20 small fresh mushrooms, halved
Hot cooked noodles
In a shallow bowl or large resealable plastic bag, combine the flour, salt and pepper. Add beef and toss to coat
In a skillet, brown beef in oil.
Transfer to a crock-pot with slotted spoon
Gradually add consommé to the skillet. Bring to a boil; stir to loosen browned bits from pan
Stir in onions, wine or broth, garlic and dill. Pour over beef.
Cover and cook on LOW for 7-8 hours or until the meat is nearly tender.
Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through
Serve over noodles
Yield: 6-8 servings
Recipe submitted by ~Donna~ V on 3/8/99
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